Growing up I hated cooked carrots. I’d eat raw ones all day long but cooked? No thank you! As an adult I’ve perfected the way I make cooked carrots so that I love them just as much as I love eating them raw.

The secret to making cooked carrots is to roast them. Roasting vegetables makes the flavor just so much better and enhanced than boiling them. It’s hard to over cook a roasted vegetable: if it gets too done it’s clearly burned. However, it’s so easy to over cook boiled vegetables, especially carrots. They don’t change color like green ones do and before you know it you have a soggy mess.

My point is: if you think you don’t like cooked carrots, try making my recipe. Roasting carrots is a game changer!

Some vegetables, like green beans or zucchini, it’s fine to just pop them in the oven to roast them. However, with carrots (like potatoes) I prefer to par-boil them a bit before roasting. This ensures a done carrot that’s perfectly roasted and not burned on the outside and raw on the inside.

What is par-boiling?

Par-boiling means to partially boil or partially cook your carrots by boiling them for a short time. I only boil these for a couple of minutes; you don’t want them fully cooked when you par-boil. You want them partially cooked so that you can finish them off by roasting them.

Should you peel carrots before roasting?

I always do. Carrot skin is a little off-putting so I always peel my carrots, unless I’m using baby carrots. This recipe is good with either kind!

How long do you roast carrots?

The time it takes to roast your carrots varies depending on the size and shape. If you’re using uniform sized cuts that are the size of baby carrots, and you’ve par-boiled them, it’ll take 25-30 minutes to roast them in a 400°F oven. Sliced carrots or thicker ones will take more or less time.

With all vegetables, it’s important to season them before roasting. This adds flavor to your vegetable making them taste great to all ages!

I love to season my carrots with a mixture of spices and a little something sweet. I use:

Olive oil

Honey (or maple syrup)

Salt

Pepper

Garlic Powder

Onion Powder

Italian Seasoning

The mix of spices gives great flavor and the honey gives a twinge of sweetness. These are the perfect easy dinner side dish or you could even serve them on a holiday table. Par-boiling then roasting them makes them soft and crunchy with a delicious flavor. Even my picky eater loves these!

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